When it comes to coffee at restaurants, where are we as an industry?
Peter Giuliano, vice president of the Specialty Coffee Association of America (SCAA) and director of coffee and co-owner of Counter Culture Coffee, says we have a long way to go. He believes that too many restaurants still see coffee as a commodity, like sugar or salt, or as a free stimulant for the service staff.
“Some of these restaurants even buy great coffee from a great roaster, going to great lengths to tell their customers what they serve, then brew it incorrectly and hold it too long, creating an unsatisfactory coffee experience,” says Giuliano. To read the rest of this article, subscribe to The Chronicle or become a member today! If you’re already a Chronicle subscriber or member, please login.